Citrus Cakes for BirthdaysNovember 29, 2009
The past week has seen the creation of two citrus themed birthday cakes. The first followed a request for a lemon birthday cake and I went with another Mary Berry Recipe. Her Crunchy Top Lemon Cake is a lemon infused sponge with a sugar and lemon glaze pasted onto the piping hot cake, as usual I substituted the milk in the recipe with buttermilk, I really need to start making comparison cakes to see exactly what difference this makes.
The second was for my 35th Birthday and I recently bookmarked a recipe for a lemon cake with gin drizzle from Madalane of The British Larder (not sure if I was searching for cake or gin at the time – either is likely). I think because this cake was going to be for me I felt able to be more adventurous and decided to play around a little more than I usually do. Having made a fair few lemon cakes over the year I didn’t really want one for my birthday but the gin was fitting. My mother had a recipe for a Gin and Grapefruit Sorbet that was part of every Christmas celebration I can remember and one of my favourite party dishes. It’s a wonderfully sharp and refreshing way to cut through the richness of any feast, whilst ensuring that your alcohol levels remain topped up – and no feast is complete without gin in my opinion. Deb from Smitten Kitchen has a recipe for a Grapefruit Yoghurt cake so I went about combining the two. I baked it for about 35 mins and this was a little too long, the edges had started to brown so I will check earlier next time. The ‘drizzle’ is just that, however the original recipe had more icing sugar (100g) and less gin (10ml) so was more of a glaze, it was poured over the cakes after they’d been turned out of their tins (after 5 mins, so while still warm), I may try this next time as the photos of the originals look so pretty.
Gin and Grapefruit Cake
170g plain flour
1tsp baking powder
170g caster sugar
2 large eggs
Zest of 2 grapefruit
Juice of half a grapefruit
1/4tsp of salt
Grease and flour a loaf tin and preheat the oven to 180C
Mix butter and sugar until light and creamy, combine buttermilk and eggs in a jug then add to batter in stages.
Add zest and juice then sift in flour, baking powder and salt and combine without over mixing.
Bake for 30 – 35 mins
Juice of one grapefruit
70g of icing sugar
15ml (ahem) gin, I used Tanqueray of course
Keeps well for a couple of days wrapped in greaseproof paper and stored in an airtight container.